MYOFIBRILS OF COOKED MEAT ARE A CONTINUUM OF GAP FILAMENTS

[1] EFFECTS OF AGING AND COOKING ON TENDERNESS OF BEEF MUSCLE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (03) : 251 - 256

[2] STRUCTURAL-CHANGES IN BEEF MUSCLE DURING AGING [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (04) : 301 - 306

[3] DAVEY CL, 1967, J FOOD TECHNOL, V2, P53

[4] Locker R H, 1977, Meat Sci, V1, P87, DOI 10.1016/0309-1740(77)90010-9

[5] HISTOLOGY OF HIGHLY-STRETCHED BEEF MUSCLE .2. FURTHER EVIDENCE ON LOCATION AND NATURE OF GAP FILAMENTS [J]. JOURNAL OF ULTRASTRUCTURE RESEARCH, 1976, 55 (02): : 157 - 172

[6] YIELD-POINT IN RAW BEEF MUSCLE - THE EFFECTS OF AGING, RIGOR TEMPERATURE AND STRETCH [J]. MEAT SCIENCE, 1982, 7 (02) : 93 - 107

[7] LOCKER RH, 1982, UNPUB MEAT SCI

[8] LOCKER RH, 1980, FIBROUS PROTEINS SCI, V2, P43

[9] LOCKER RH, 1982, J TEXT STUDIES

[10] Marsh B. B., 1974, Journal of Food Technology, V9, P129

[1] EFFECTS OF AGING AND COOKING ON TENDERNESS OF BEEF MUSCLE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (03) : 251 - 256

[2] STRUCTURAL-CHANGES IN BEEF MUSCLE DURING AGING [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (04) : 301 - 306

[3] DAVEY CL, 1967, J FOOD TECHNOL, V2, P53

[4] Locker R H, 1977, Meat Sci, V1, P87, DOI 10.1016/0309-1740(77)90010-9

[5] HISTOLOGY OF HIGHLY-STRETCHED BEEF MUSCLE .2. FURTHER EVIDENCE ON LOCATION AND NATURE OF GAP FILAMENTS [J]. JOURNAL OF ULTRASTRUCTURE RESEARCH, 1976, 55 (02): : 157 - 172

[6] YIELD-POINT IN RAW BEEF MUSCLE - THE EFFECTS OF AGING, RIGOR TEMPERATURE AND STRETCH [J]. MEAT SCIENCE, 1982, 7 (02) : 93 - 107

[7] LOCKER RH, 1982, UNPUB MEAT SCI

[8] LOCKER RH, 1980, FIBROUS PROTEINS SCI, V2, P43

[9] LOCKER RH, 1982, J TEXT STUDIES

[10] Marsh B. B., 1974, Journal of Food Technology, V9, P129